The following recipe is made with an electric blender, because it is so quick. If you do not have one, gradually blend the egg yolks into the flour with a wooded spoon, beat in the liquids by droplets, then strain through a fine sieve.Crêpebatter should be made at least 2 hours before it is to be used; this allows the flour particles to expand in the liquid and insures a tender, light, thincrêpe.
The firstcrêpeis a trial one to test out the consistency of your batter, the exact amount you need for the pan, and the heat.
Ingredients
Makes 10 to 12 crepes 6 inches in diameter, or 16 to 18 crepes 4 to 5 inches in diameter
Step 1
Place the ingredients in the blender jar in the order in which they are listed. Cover and blend at top speed for 1 minute. If bits of flour adhere to sides of jar, dislodge with a rubber scraper and blend 3 seconds more. Cover and refrigerate for at least 2 hour or overnight.
Step 2
Brush the skillet lightly with oil. Set over moderately high heat until the pan is just beginning to smoke.
Step 3
Immediately remove from heat and, holding handle of pan in your right hand, pour with your left hand a scant 1/4 cup of batter into the middle of the pan. Quickly tilt the pan in all directions to run the batter all over the bottom of the pan in a thin film. (Pour any batter that does not adhere back into your bowl; judge the amount of your nextcrêpeaccordingly.) This whole operation takes but 2 or 3 seconds.
Step 4
Return the pan to heat for 60 to 80 seconds. Then jerk and toss the pan sharply back and forth and up and down to loosen thecrêpe. Lift its edges with a spatula and if the under side is a nice light brown, thecrêpeis ready for turning.
Step 5
Turn thecrêpeby using 2 spatulas;orgrasp the edges nearest you in your fingers and sweep it up toward you and over again into the pan in a reverse circle;ortoss it over by a flip of the pan.
Step 6
Brown lightly for about 1/2 minute on the other side. This second side is rarely more than a spotty brown, and is always kept as the underneath or nonpublic aspect of thecrêpe. As they are done, slide thecrêpesonto a rack and let cool several minutes before stacking on a plate. Grease the skillet again, heat to just smoking, and proceed with the rest of thecrêpes.Crêpeamay be kept warm by covering them with a dish and setting them over simmering water or in a slow oven. Or they may be made several hours in advance and reheated when needed.Crêpeafreeze perfectly.)
Step 7
As soon as you are used to the procedure, you can keep 2 pans going at once, and make 24crêpeain less than half an hour.
Leave a Review
Reviews (24)
Back to Top今天晚上刚刚这个甜点。如果was a 2 and a half fork, that's what i'll give. I replaced the water with orange juice, and used grand marnier for the liquor. I did think mine was quite eggy... maybe my eggs were big? Also it came out quite thick, so I had to add about 1/4 cup plus more water. This is afterall not suppose to be a pancake. I had frozen strawberries in the fridge so I made a compote. The pairing was great. there were some leftover batter,... and I have stuck it back in the fridge. All in all, I thought it wasn't as good as the french crepes I had before, but am willing to give it another go tomorrow... for breakfast!
Anonymous
seattle
5/5/2012
I have no idea what went wrong with Jeff from DC but this makes wonderful crepes. My three daughters clamor for me to make these on Sunday morning and I have absolutely no problem flipping them at all.Give it a try and you might want to make a fruit filling to go inside.
maguilba
6/15/2009
Not the best I've used. Tasted sort of eggy, were thicker than i like. No issues handling though;
lucindah
2/8/2009
I followed the recommendations of some other cooks, substituting milk and Kahlua for the water. A lovely Saturday morning brunch, served with fresh fruits and Greek yogurt.
m_riley
1/17/2009
The only recipe for crepes
cakeforbreakfast
St. Charles, IL
9/9/2008
我不喜欢这绉配方。菜谱是已经ry easy to make and the crepes turned out very pretty, but were utterly flavorless. I guess if you want your crepes only to be a vehicle for the filling they would be OK, but I would have enjoyed them more if they had more flavor. Not a fan.
Anonymous
Seattle, WA
9/2/2008
Recipe was delicious! Would have liked a bit more citrus zing - will add more zest or, perhaps, some orange liquor to it. I made crepe cake - adding raspberry jam in between the layers - made a delightful breakfast dish!
mrsfry
Columbus, OH
2/18/2008
TERRIBLE! I have an actual crepe pan and I'm thinking these are not designed to use with an actual crepe pan. I've made creps many time in my life and these were by far the worst. Its hard to describe but the texture was off - they did not flip well and they were just too mushy and fell apart when I picked them up. A much better recipie is (from joy of cooking) 1/2 half cup flour 1/2 cp cup milk. 1/4 cup lukewarm water 2 large eggs 2 table spoons butter 1.5 tbsp sugar pinch of salt. DO NOT MAKE THESE
jeffsui
Wasnhington DC
8/25/2007
try adding finely ground citrus zest or splashing with orange juice , maybe even replacing the water with juice - brightens and lightens
gourmetpoisson
Berkeley
4/26/2007
Foolproof. Did not bother to let it sit, and it still worked fine.
mickybean
Brooklyn, NY
3/26/2007
I love this recipe! I made a slight adjustment to the recipe. I replaced the water with additional milk, added a pinch of salt and an extra tblsp of sugar, a little Kahlua and a little vanilla.The milk gave the batter more texture, the kahlua a round nutty flavor and the vanilla was aromatic when the batter hit the skillet. The additional sugar did not make the crepes too sweet. I served them with a fresh mixed berry compote and a dollop of creme fraiche and fresh unsweetened whipped cream. I paired these delicious crepes with soft scrambled eggs with goat cheese and chives. This was a perfect Saturday brunch, a great balance of flavor and texture.
Anonymous
Lincoln Heights, CA
3/24/2007
Wonderful recipe. Beautifully thin but great consistency so easy to work with. I used an actual crepe maker. Be sure to add the liquor even if you aren't making dessert crepes.
meganken
Chico, CA
2/18/2007
Great Crepes recipe! My calphalon wok worked well for a crepe pan. I filled them with blueberries and sweetened cream cheese - wonderful for Christmas Brunch!
trish_s
Ritzville, WA
12/30/2006
Best crepes ever.
demirobb
12/24/2006
These are a little tricky to handle! I had 5 good ones and 3 wrinkled ones, but the dogs appreciated those. The flavor of these crepes is amazing. I used cognac, and the flavor came through quite well. I can't think of a time when that flavor wouldn't be appropriate, but keep it in mind. I also found the first few to be too greasy so wiped the added fat from my non-stick pans and proceeded accordingly. They didn't stick and were a whole bunch tastier. There's a neat little trick I finally resorted to since my hands just don't flip things anymore -- keep a second pan on the back burner, loosen the crepe in the first pan, then release it into the second hot pan to finish. The added bonus here is that you can pour another crepe into the first pan and cut down the time it takes to make.
Anonymous
AK
1/28/2006
